Thai yellow curry paste Nam Prik Kaeng 50 g

Paste for the preparation of traditional Thai sauce and prik kaeng of yellow curry paste.

Ingredients: shallots, soybean oil, salt, garlic, lemon grass, sugar, red pepper, crushed coriander, ginger, shrimp paste (prawns, salt), minced Roman caraway, mustard, fenugreek, spice.

No added dyes and preservatives.

Allergens - soy, mustard, crustaceans

Preparation: Thai Yellow Curry serves 4

. 1 packet Thai Yellow Curry Spice Paste
. 350 g (3/4 lbs) boneless chicken, beef or seafood, cut into bite-sized pieces
. 1 1/2 cups (330 ml) coconut milk or milk
. 100 g (3,5 oz) eggplant or green peas
Step 1 Heat 3 tbsp coconut milk in non-stick wok on medium heat. Add Spice Paste; stir-fry for 1 minute or until fragrant.
Step 2 Add meat or seafood; stir-fry for 1 minute. Stir in remaining coconut milk and vegetables.
Step 3 Bring to boil. Reduce heat; simmer uncovered for 5 minutes or until cooked. Season to taste with fish sauce. Serve hot with rice.

Nutritional values in 100g

Energy (kJ) - 956 kJ

Energy (kcal) - 228 kcal

Fats - 16 g of which saturates 2.3 g

Carbohydrates - 14 g of that sugar 12 g

Protein - 4.6 g

Salt - 12.8 g

Fiber - 5.3 g